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Source: Food and Wine Quick from Scratch

Shrimp with Minty Couscous Salad
Tiny frozen peas are a time-saver here, since they require no cooking, just thawing. They also happen to taste better than most of the fresh peas available. The tomato, though, needs to be fresh and vine ripened. If you can’t get a good one, omit it.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes
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1 1/2 cups canned low sodium chicken broth
1 3/4 teaspoons salt
1 cup plus 2 tablespoons couscous
1 tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup fresh mint, chopped
5 tablespoons olive oil
2 tablespoons fresh lemon juice
fresh ground black pepper
1 pound large shrimp, shelled




In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper to the couscous.

In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.


Wine Recommendation: Mint is one of those ingredients that can be tricky to pair with wine, but sauvignon blanc handles it well. The wine also marries beautifully with shrimp and peas. Choose one from either Alto Adige or Friuli.


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